Hamdi Saidani This Pioneer Woman Fiesta Mac and Cheese is a cheesy and spicy recipe, which is made with green chiles and adobo sauce. It’s the ultimate comfort food recipe, ready in about 1 hour and 5 minutes.
Pioneer Woman Fiesta Mac and Cheese Ingredients
- 1 1/2 pounds elbow macaroni
- 2 tablespoons olive oil
- 2 red onions, halved and thinly sliced
- 2 ears corn, kernels removed (about 1 1/2 cups)
- Kosher salt and freshly ground black pepper
- Two 4-ounce cans diced green chiles
- 6 tablespoons salted butter, plus more for the pan
- 1/3 cup all-purpose flour
- 3 cups whole milk
- 2/3 cup half-and-half
- 3 tablespoons adobo sauce from canned chipotles
- 1 cup cubed processed cheese, such as Velveeta
- 2 cups freshly grated Monterey Jack cheese
- 2 cups freshly grated pepper jack cheese
- One 10-ounce can diced tomatoes and chiles, undrained
- 1 cup tortilla chips, crushed
- Chili powder, for sprinkling
- 1/4 cup chopped fresh cilantro
How To Make Pioneer Woman Fiesta Mac and Cheese
- Prep and Cook Pasta: Preheat your oven to 375°F. Cook the macaroni in a large pot of boiling salted water until it is just undercooked (very al dente). Drain and set aside.
- Sauté the Vegetables: While the pasta cooks, heat the olive oil in a large cast-iron skillet over medium-high heat. Add the red onion and corn, season with salt and pepper, and cook for 4 to 5 minutes, until the onion is golden and the corn begins to blister. Stir in the diced green chiles and set the skillet aside.
- Make the Cheese Sauce: In a large pot over medium heat, melt the butter. Sprinkle in the flour and whisk to create a roux. Cook for one minute, then slowly whisk in the milk and half-and-half until a smooth, thick sauce forms.
- Add Cheeses and Seasoning: Stir in the adobo sauce. Add the cubed Velveeta, 1 cup of the Monterey Jack, and 1 cup of the pepper jack cheese. Continue to cook, stirring, until all the cheeses are completely melted and the sauce is smooth.
- Combine and Layer: Add the cooked macaroni to the cheese sauce, along with the can of diced tomatoes and chiles. Stir to combine.
- Assemble the Casserole: In a buttered 9×13-inch pan, spread half of the macaroni and cheese mixture. Top with half of the sautéed corn and onion mixture. Repeat the layers one more time.
- Top and Bake: Sprinkle the remaining 1 cup of Monterey Jack and 1 cup of pepper jack over the top. Cover with the crushed tortilla chips and a sprinkle of chili powder. Bake for 20 to 25 minutes, until hot and bubbly. Garnish with fresh cilantro before serving.
Recipe Tips
- How to get the creamiest sauce? The Velveeta is the secret to an ultra-smooth sauce that never breaks. For the best flavor, it’s also important to shred your own Monterey Jack and pepper jack cheeses from a block.
- Why undercook the pasta? This is a crucial step for any baked mac and cheese. The pasta will continue to cook in the oven as it absorbs the creamy cheese sauce. If you cook it all the way through first, it will become soft and mushy after baking.
- Can I make this ahead of time? Absolutely! This recipe is perfect for making ahead. Assemble the entire casserole, let it cool completely, then cover it tightly with foil and freeze. You can bake it directly from frozen, adding about 30-40 minutes to the covered baking time.
- How to control the spice level? The heat in this dish comes from the adobo sauce and the pepper jack cheese. For a milder version, you can reduce the amount of adobo sauce and substitute the pepper jack with regular Monterey Jack.
What To Serve With Fiesta Mac and Cheese
This is a hearty, all-in-one comfort food meal. It is perfectly served with a simple side dish like:
- A crisp green salad with a lime vinaigrette
- A side of black beans
- Warm cornbread or flour tortillas
How To Store Fiesta Mac and Cheese
- Refrigerate: Cover leftovers tightly with foil or transfer to an airtight container. It will keep well in the refrigerator for up to 4 days.
- Reheat: The best way to reheat is in the oven at 350°F, covered with foil, with a splash of milk stirred in to restore its creaminess.
Fiesta Mac and Cheese Nutrition Facts
- Serving: 1/10th of recipe
- Calories: 720 kcal
- Carbohydrates: 75g
- Protein: 35g
- Fat: 35g
- Saturated Fat: 20g
- Sodium: 1550mg
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
What is adobo sauce?
It is the smoky, tangy, and slightly spicy red sauce that canned chipotle peppers are packed in. It adds a wonderful, complex smoky flavor to the cheese sauce.
Do I have to use Velveeta?
For this specific style of ultra-creamy, smooth mac and cheese, yes. Velveeta contains emulsifiers that prevent the cheese sauce from becoming greasy or grainy. It’s the secret to its signature texture.
Can I make this all on the stovetop?
Yes. For a quicker, stovetop version, you can skip the layering and baking. Simply stir the sautéed corn and onion mixture directly into the finished pot of mac and cheese and serve it right away, topped with the crushed tortilla chips and cilantro.
Try More Pioneer Woman Recipes:
- Pioneer Woman Cauliflower Mac and Cheese Recipe
- Pioneer Woman Spicy Mac and Cheese Recipe
- Pioneer Woman Sheet Pan Mac and Cheese Recipe
Pioneer Woman Fiesta Mac and Cheese Recipe
Description
A creamy, cheesy, and spicy baked macaroni and cheese with a Southwestern twist, featuring corn, green chiles, and a crunchy tortilla chip topping.
Ingredients
Instructions
- Preheat oven to 375°F. Cook the macaroni until it is very al dente; drain.
- In a skillet, sauté the onion and corn in olive oil until golden. Stir in the green chiles.
- In a large pot, make a cheese sauce with a butter-flour roux, milk, half-and-half, adobo sauce, Velveeta, and half of the shredded cheeses.
- Stir the cooked macaroni and the can of tomatoes and chiles into the cheese sauce.
- In a buttered 9×13-inch pan, create two repeating layers of the macaroni mixture and the corn mixture.
- Top with the remaining shredded cheeses and the crushed tortilla chips. Sprinkle with chili powder.
- Bake for 20-25 minutes until bubbly and golden. Garnish with cilantro before serving.
Notes
- u003cliu003eThe most important tip for this recipe is to significantly undercook your pasta; it will finish cooking in the oven and absorb the sauce without getting mushy.u003c/liu003eu003cliu003eFor the creamiest, smoothest sauce, always shred your own cheese from a block instead of using the pre-shredded kind.u003c/liu003eu003cliu003eThis casserole is perfect for freezing. Assemble completely, cover tightly, and bake from frozen for a super easy future meal.u003c/liu003eu003cliu003eDon’t be shy with the seasonings! A rich cheese sauce needs plenty of flavor to stand up to all the delicious mix-ins.u003c/liu003e
Pioneer Woman Fiesta Mac and Cheese Recipe
